Sitting in the back of your fridge is probably a lonely bottle of maple syrup, kept on hand for the few times a year you make pancakes or waffles and otherwise banished until the next brunch that you host.

Did you know that if you boil maple syrup for a while, stick the pan in some ice water and then beat the cooling syrup with an electric mixer, it all turns into maple butter? Now you do and you’re going to want to try it out immediately with Chuck Hughes’ Maple and Pecan Shortbreads.

Try Waffle Nachos topped with maple whipped cream; you’ll never look at nachos the same again.

Maple sugar is what happens when you boil the sap from maple trees past the point of making maple syrup. You can mix it into tea or coffee, top cookies or bread with it, or use it to make this incredibly rich Maple Buttermilk Tart. Maple sugar is often sold at specialty food shops and some grocery stores.

Maple Bourbon Sweet Potato Pie is more of a custard than a traditional pie, so be careful not to overcook it. Pair simply with some slightly sweetened whipped cream or go big with Marshmallow Fluff!

Laura Calder’s Maple Mousse is a great make-ahead dessert; it comes together in just a few minutes and sets up in the fridge for at least 4 hours, leaving you lots of time to get dinner prepped and ready.

Maple-Nut Popcorn is as delicious as it sounds. Make a big batch and pass around bowls of it at your next party.